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Quinoa burger its way into the culinary revolution of Peru and hopes to make the big leap into the world, now that the World Health Organization linked the consumption of processed meats with cancer.
“The quinoa burger appears as an option in search of a new stage,” he told AFP the famous chef Gaston Acurio, promoter of the movement that has put on the world map to Peruvian cuisine.
Acurio knows from experience. In his Lima restaurants, the veggie burger is slowly eating away the land to the meat, although it remains the absolute quasi queen.
In its local two types of burgers consumed. One is a pie croquette quinoa, also known as quinoa, lentils, beets, amalgamated with lima beans and yogurt dip and decorated with lettuce, tomato and mango chutney, which explodes in the mouth. It called Miss World.
The other is a croquette broccoli and quinoa salad drenched with Nikkei, wasabi sauce, pepper cream and onion rings. Pleasure for the diner is indisputable, but their consumption levels pale compared with the meat sold in Papacho’s restaurant specializes in hamburgers.
“The most popular hamburger meat sold 16,500 pieces per month, while the quinoa reaches 300,” he told AFP Diego Alcantara, chef of the restaurant.
“We opted for the quinoa why more and more people who eat less meat comes,” he said Alcantara.
Quinoa, popularly known as ‘the golden grain of the Incas’ by its Andean origin and its energizing properties, still has a long way to go to replace the popular processed meat burgers sold in fast food chains.
Although the controversial WHO report in late October not imply a call to stop eating meat altogether, uncertainty opens a space for alternatives to a healthier diet.
In the words of Acurio, quinoa consumption could help create a balance with consumption of red meat, in line with world environmental watchdog.
“The balance (understood) as the new world of cuisine that is delicious, nutritious, conscious and sustainable. In this case, it is to seek moderation in the consumption of meat (red) for health and environmental reasons, “he said.
The occasion may then favorable, according to the chef, to use “quinoa burger as delicious tool to open a window where everything is ‘hamburgueseable’, not only the quinoa, whole plant world”.
Ignacio Medina, food critic for the Spanish daily El settled in Lima Country warns that products which gives the earth are not without risk.
“I agree that quinoa can be an alternative, it is very nutritious, but has been introduced in the Peruvian coast that have never grown, adding herbicides and fumigándola” he says in a talk with AFP.
“In plants there are also large amounts of toxic substances. All foods are suspect. WHO should start talking about diets and balance. There is no substitute for anything, there must be balance. Is a false debate launched by WHO in its report, “said the specialist.
Source : biobiochile.cl image: quinua.pe